Bourbon, Ramazzotti, Lemon, Lambrusco-Berry Syrup, Angostura Bitters, Smoked Malört Spray
Bartender Abe Vucekovich of The Meadowlark | Chicago
Adapted by StarChefs | august 2024
INGREDIENTS
Smoked Malört Spray:
Yield: 750 milliliters
750 milliliters Malört
Peels of 5 grapefruits
Lambrusco-Berry Syrup:
Yield: 3½ quarts
2 quarts Lambrusco
16 ounces strawberries, halved
6 ounces blackberries
6 ounces raspberries
2 quarts granulated sugar
To Assemble and Serve:
Yield: 1 cocktail
1½ ounces bourbon
¾ ounce Ramazzotti
¾ ounce lemon juice
4 dashes Angostura aromatic bitters
METHOD
For the Smoked Malört Spray:
Heat a smoker with hickory chips to 140°F. Place grapefruit peels into a perforated hotel pan. Set aside. In a separate hotel pan, add Malört. Place perforated pan over hotel pan with Malört. Smoke 2 hours. Strain into a nonreactive container. Let sit 2 hours. Transfer to a spray bottle and reserve.
For the Lambrusco-Berry Syrup:
In a large nonreactive container, add wine and berries. Using a Vitamix Commercial immersion blender, purée until berries are mostly pulverized. Strain into a separate nonreactive container. Slowly incorporate sugar, using the immersion blender to combine. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a shaker with ice, add all ingredients and ¾ ounce Lambrusco-Berry Syrup. Shake, then strain into a rocks glass with a cylindrical ice cube. Finish with 2 spritzes Smoked Malört Spray.
